This Whole30 take on Kung Pao Chicken is bursting with Umami flavour thanks to Red Boat Umami Salt! The slight sweetness comes from the date sweetened Sichuan stir fry sauce. Make sure to have your fresh ingredients ready, because this weeknight favourite comes together in minutes!
For the stir-fry sauce:
½ cup hot chicken broth
3 tablespoons coconut aminos
2 tablespoons rice vinegar
2 Medjool dates, pitted
1 teaspoon Sichuan peppercorns, crushed
For the stir-fry:
2-3 chicken breasts, cut into cubes (approximately 1 pound)
2 tablespoons arrowroot starch
½ teaspoon Red Boat Umami Salt, plus more to taste
¼ teaspoon black pepper
2 tablespoon avocado oil
4 cloves garlic, thinly sliced
1 tablespoon minced ginger
1 green pepper, seeded and roughly chopped
1 red pepper, seeded and roughly chopped
1 large handful snap peas, halved
2-3 green onions, roughly chopped
¼ cup sliced almonds or roughly chopped cashews
Riced cauliflower, for serving
- Combine the ingredients for the stir fry sauce in a small blender. Blend until dates are broken down, and sauce is completely smooth. Set aside.
- Sprinkle the arrowroot over the chicken, season with Red Boat Umami Salt and pepper and mix to combine, making sure the chicken is well covered with starch.
- In a large skillet or wok, Heat the avocado oil over medium-high heat. Add the chicken and cook until browned on all sides. Add the garlic, ginger, green pepper, red pepper, snap peas and green onion. Cook, stirring often, until vegetables are slightly tender, about 5 minutes. Pour in the sauce and continue to cook for an additional 5-10 minutes, until vegetables are cooked to your liking.
- Season with more Red Boat Umami Salt to taste, and serve hot on with cauliflower rice. Top with sliced almonds or cashews, and more green onion.